Herbs for Winter
From The national course in home economics, 1917
Serves 6
Rub and sift when needed.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 280. The excerpt below is the record exactly as published.
HERBS FOR WINTER. To preserve herbs for winter use such as sage, mint, thyme, or any ot the sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.